Holiday Beef Rib Roast with Currant Sauce
Makes 8 to 10 servings

Ingredients:

• 2 - garlic cloves, crushed
• 1 - teaspoon salt
• 1 - teaspoon cracked black pepper
• 1 - dried thyme leaves
• 1 - rib roast (4-pounds)
• 1-1/2 - teaspoon dry mustard dissolved in 1 teaspoon water
• 1 - jar (12-ounces) brown beef gravy
• 1/4 - cup currant or grape jelly

Directions:

In a small bowl, combine garlic, salt, pepper, and thyme. Press evenly into the surface of the roast.

1. Place roast on rack in shallow roasting pan. (Do not add water or cover.)
2. Roast for 1 hour and 30 minutes for rare to medium. Roast longer for more doneness. (If using a meat thermometer 135° F. internal for rare and 155° F. for medium.)
3. Let stand 15 minutes before carving. (As roast stands, the inside temperature should continue to rise to 140° F. for rare and 160° F. for medium.)
4. White roast stands, in a small saucepan, combine dry mustard and water, brown beef gravy, and jelly.
5. Cook over medium heat for 5 minutes or until bubbly, stirring occasionally.
6. Carve roast into slices and serve with sauce.